Онигири суши #рецепты #суши #онигири

Ingredients

• 5 kg Sushi Rice (short‑grain Japanese sushi rice, rinsed)
• 5.5 L Water (for cooking rice)
• 150 ml Rice Vinegar (unseasoned rice vinegar)
• 100 g Granulated Sugar (fine)
• 30 g Salt (fine sea salt)
• 6 cans Canned Tuna in Water (170 g each, drained)
• 200 ml Mayonnaise (regular)
• 2 tbsp Sriracha Sauce (adjust heat to taste)
• 1 piece Cucumber (seedless, cut into thin strips)
• 200 g Cream Cheese (softened, optional)
• 60 pieces Nori Sheets (Triangular) (cut into triangles for onigiri)
• 60 pieces Labels (adhesive food‑safe labels for packaging)

Instructions

1. Rinse Sushi Rice

   Place the sushi rice in a fine mesh sieve and rinse under cold running water, stirring with your hand, until the water runs clear.

   Time: PT5M

2. Cook Rice

   Transfer the rinsed rice to a rice cooker or pot, add 5.5 L water, and cook without adding salt or oil. If using a pot, bring to a boil, then reduce heat, cover, and simmer for 20 minutes.

   Time: PT30M

   Temperature: 100°C

3. Season Cooked Rice

   When the rice is done, spread it in a large mixing bowl to cool slightly (about 5 minutes). Sprinkle the measured salt, sugar, and rice vinegar over the rice and fold gently with a rice paddle, wearing gloves to prevent sticking.

   Time: PT10M

4. Make Tuna Filling

   Drain the canned tuna into a bowl, add mayonnaise and sriracha, and stir until the mixture is smooth and evenly colored.

   Time: PT5M

5. Prep Vegetables and Cheese

   Wash the cucumber, trim the ends, and cut into thin match‑stick strips. If using cream cheese, soften it and cut into small cubes.

   Time: PT5M

6. Form Onigiri

   Place a triangular nori sheet into the onigiri mold, press a layer of seasoned rice into the bottom, add a spoonful of tuna filling, a few cucumber strips, and optional cream cheese, then top with more rice. Press firmly to shape the ball.

   Time: PT30M

7. Wrap and Label

   Wrap each formed onigiri completely with the nori sheet, ensuring the seam is sealed. Attach a food‑safe label to the top for packaging.

   Time: PT10M

8. Cool and Store

   Allow the finished onigiri to cool to room temperature, then place them in an airtight container and refrigerate.

   Time: PT0M

Nutrition Facts

Calories

110

Protein

5 g

Carbohydrates

18 g

Fat

3 g

Fiber

1 g